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Home Dish Pindi Chole

Pindi Chole

Name: How to cook Pindi Chole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

A Chef and A Mom

Pindi Chole

#protein Traditionally a Punjabi recipe, Chole has found a special place in our bones too. We alter it according to our taste buds. Rich in protein, it's one of the few gravies that can be relished equally with bhaturas, pooris,rice preparations and flat breads.

Ingredient

Food ration :

4 servings

Cooking time :

45 mins

400 grams

chickpeas soaked for 8 hours or overnight

tea bag

to taste

Salt

large onions finely chopped

large Tomato chopped

Green chillies slit

2 tablespoon

ginger-garlic paste

large bay leaf

1 teaspoon

garam masala powder

1 tablespoon

oil

1 tablespoon

ghee

1.5 teaspoon

Chole /Chana masala powder

1 teaspoon

turmeric powder

1 teaspoon

red chilli powder

1 teaspoon

dry mango/amchur powder

2 teaspoon

dried pomegranate seeds

as needed

Water

1 tablespoon

finely chopped coriander leaves for garnish

1 teaspoon

julienned ginger for garnish

Cooking instructions

* Step 1

Drain the soaked chickpeas and boil it with 2 cups of water and the tea bag

* Step 2

Once the water is on a rolling boil, reduce heat and let the chickpeas cook covered for 25-30 minutes or until soft

* Step 3

Strain the tea bag and the water used for boiling and place the cooked chickpeas in a bowl

* Step 4

Heat oil in a wok/pan and add ghee

* Step 5

Add the Bay leaf, onions, slit green chillies and ginger-garlic paste and sauté until onions brown slightly

* Step 6

Add the tomatoes and dry spices, salt, dried pomegranate seeds and mix everything well and cook covered on Low heat until tomatoes soften

* Step 7

Add the chickpeas and a cup of hot water next and mix well

* Step 8

Cook covered until the gravy thickens to the desired consistency

* Step 9

Serve hot garnished with chopped coriander leaves and julienned ginger accompanied with your favourite flat bread or rice

* Step 10

My tip:Adding teabag while cooking the chickpeas is for getting them dark brown in colour. You may choose to avoid it and cook the chickpeas in a pressure cooker too

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